If you have any ground turkey in your kitchen, it is probably best you don’t eat it.
The U.S. Department of Agriculture’s Food Safety and Inspection Service has issued a public health alert due to concerns about illnesses caused by salmonella that may be associated with ground turkey, fresh or frozen.
This public health alert was issued after following reports of an estimated 77 illnesses in 26 states from consumption of ground turkey products.
The Atlanta based Centers for Disease Control (CDC) is partnering with state health departments to monitor the outbreak while and investigation is conducted to locate the source of the contamination.
Health officials remind consumers of the importance of following package cooking instructions for frozen or fresh ground turkey products and general food safety guidelines when handling and preparing any raw meat or poultry.
Ground turkey and ground turkey dishes should always be cooked to 165 °F internal temperature as measured with a food thermometer; leftovers also should be reheated to 165 °F.
The Atlanta based CDC says most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized
Consumers with food safety questions can call 1-888-674-6854 or go to AskKaren.gov to get answers 24 hours a day.
For more on the alert, click here.